Method

• Preheat the oven to 375°F (190°C) for approximately 10 minutes while preparing the ingredients. Line an 18 x 13-inch (46 x 33 cm) rimmed baking sheet with parchment paper. The oven should be fully heated before the wrapped peppers go in so the dough begins puffing as soon as it meets the hot air.
• Place the 6 washed and dried jalapeño peppers on a cutting board. Use the 12 lengthwise halves specified in the ingredient list, keeping the outer walls intact. With a small spoon, scrape out the seeds and pale membranes. Pat the cut surfaces dry with paper towels; removing excess moisture helps the cheese filling stay in place rather than sliding across the peppers.
• Add 4 oz (113 g) softened cream cheese, 1/2 cup (57 g) freshly shredded sharp cheddar cheese, 1 finely chopped medium scallion (approximately 0.5 oz / 15 g), and 1/4 teaspoon (0.8 g) garlic powder to a medium bowl. Stir for approximately 2 minutes, until the mixture is thick, evenly blended, and free of large cream cheese lumps. The filling should hold its shape on a spoon.
• Divide the cheese mixture evenly among the 12 prepared jalapeño halves. Press the mixture gently into each cavity and smooth the surface without piling it excessively above the pepper edges. A compact filling is less likely to spill as it heats. Arrange the stuffed halves cut side up on the prepared baking sheet.
• Unroll 1 can (8 oz / 227 g) refrigerated crescent roll dough onto the clean cutting board. If the dough has perforations, press them together to form a continuous sheet. Using a pizza cutter or sharp knife, slice the dough into strips approximately 1/4 inch (6 mm) wide. Work while the dough is cold so the strips remain flexible without stretching excessively or sticking together.
• Wrap approximately 2 dough strips around each stuffed jalapeño half, crossing them at slight angles to resemble mummy bandages. Keep the filling facing upward and leave a small uncovered space near the wider end for the eyes. Tuck the strip ends underneath each pepper to help secure them. Return the wrapped jalapeños to the lined baking sheet with visible space between each one so hot air can circulate.
• Place the baking sheet on the center oven rack and bake at 375°F (190°C) for approximately 15 minutes. The mummies are ready when the crescent dough is puffed, golden brown, and no longer raw-looking along the edges, the cheddar filling is melted, and the jalapeño walls have softened slightly. If the dough is still pale, continue baking until the visual doneness cues are reached.
• Remove the baking sheet from the oven and allow the mummies to cool for 5 minutes so the filling begins to set and the pastry firms up. Use the 24 prepared black olive pieces from the 6 medium pitted black olives (approximately 0.7 oz / 20 g). Press 2 olive pieces into the exposed cheese on each mummy to create the eyes. Transfer carefully to a serving platter and serve warm, when the pastry is lightly crisp and the filling is creamy.